Vanilla vegan fairy cakes
These vanilla vegan fairy cakes are so easy to make. If you've ever needed an egg free or dairy free cupcake for a party or to take into school or nursery this recipe is for you.
For the vegan fairy cakes
lemon juice or white wine vinegar
bicarbonate of soda
dairy free spread
For the frosting
cold water add gradually
check ingredients to ensure they’re vegan
To make the vegan fairy cakes
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Line two bun tins with 18 fairy cake cases*.
Put 200ml milk in a jug or bowl and add 1.5 tbsp lemon juice or white wine vinegar and 1 tsp vanilla extract. Set aside for at least five minutes.
Sift 180g plain flour, 1 tsp baking powder and 1/2 tsp bicarbonate of soda into a mixing bowl.
Add 100g softened dairy free spread and 120g caster sugar and the milk mixture and beat for 2-3 minutes until well combined. Use a
* to make this easier.
Spoon into the cake cases until they’re 3/4 full.
Bake in the pre-heated oven for 15-20 minutes or until well risen and golden brown.
Allow to cool in the tin for five minutes then cool completely on a wire rack.
To make the icing
Sift 300g icing sugar into a mixing bowl. Gradually add 3 tbsp cold water until you have a thick, spreadable consistency. Only add the last tbsp water if you need it.
Spoon or spread over each fairy cake then decorate with sprinkles as desired.
*If you use larger cases (muffin cases or cupcake cases) you will get less cakes and you will need to increase the cooking time. Check after 25 minutes but they may need longer.
vegan fairy cakes
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